Home Gryphon's Aeire

Filet Oscar With Hollandaise Sauce

 Filet Oscar

4 Petit Filet Mignon steaks (about 3 inches
diameter and 1 to 2 inches thick)
Hollandaise Sauce (see recipe below or use your own)
12 fresh asparagus spears, med width
12 fresh jumbo shrimp, peeled and deveined

Steam asparagus spears until bright green but still crisp (al dente).
Set aside.  Grill steaks and shrimp on barbecue grill to desired
doneness.  Place steaks on best china serving plate, top each with 3
grilled shrimp (can substitute warmed king crab meat if desired), 3
asparagus tops, and drizzle with Hollandaise Sauce.  Garnish with
parsley on the side and paprika lightly sprinkled on top (optional).
Serve with scalloped potatoes and salad.

Hollandaise Sauce

1 stick real butter
2 egg yolks
juice of 1/2 lemon
1/8 tsp white pepper to taste
1/8 tsp salt

In saute pan, cut up butter and mix in egg yolks and lemon juice over
low heat until melted.  Continue cooking and whisking continuously
over low heat until thickened.  Add white pepper and salt to taste.
Add more lemon juice if needed.  Serve immediately.  If sauce curdles,
add one ice cube and reheat, whisking until smooth.